Oven Risotto with Kale Pesto

Ingredients for Oven Risotto with Kale Pesto

• 80g walnuts, coarsely chopped, divided

• 4 tablespoons olive oil, divided

• 1 medium onion, finely chopped

• 190g arborio rice

• Kosher salt, freshly ground pepper

• 120ml dry white wine

• 1 small garlic clove

• 1 cup (packed) fresh parsley leaves

• 3 tablespoons chopped fresh chives

• 2 cups torn Tuscan kale leaves, divided

• 2 tablespoons unsalted butter

• 90g Parmesan, finely grated (about 475ml )

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Meanwhile, heat 2 tablespoons oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 475ml very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the centre, 15–18 minutes (it should be undercooked).

Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 tablespoons oil, and 60ml cold water; process until smooth; season pesto with salt and pepper.

Set saucepan over medium heat. Add 180ml very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining walnuts and cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.